![]() ![]() There are obviously other factors that are involved with getting the perfect cake – but really the ratio, how you mix it, and the oven being the correct temperature is so important! I use a Fan oven, so I bake my cake at 160 degrees! As my oven is new, it helps so much, but with other ovens I have used an oven thermometer to make sure my oven is correct before baking – as ovens can be drastically out! It doesn’t really matter whether you use a two egg recipe, three egg, four egg etc… as long as the ratios are equal. It only really takes four ingredients to make something DELICIOUS, but you have to get it right. I figured doing a vanilla recipe would fit with the system and alternating between the two flavours! Its all in the scienceīut anyway… this is basically the most simple yet most scientific of cakes. ![]() My first part of the back to basics series was my triple chocolate brownies, followed by my no-bake vanilla cheesecake, and then thirdly the chocolate cake. I do have a Victoria sponge recipe on my blog already, but this a two layer beauty and potentially explained in a much better way. Okay, so back to basics has potentially gone a little bit too basic now, with a vanilla cake. This beauty is a two layer vanilla sponge cake, with vanilla buttercream frosting, and one of my favourite jam flavours… strawberry! I thought that I would go for an absolute classic for my fourth instalment, a vanilla cake. As much as I hope that all my recipes are simple and doable by anyone of any baking ability, I know that some are not! Or, some people do just want to learn the basics – and I want to help with that! Vanilla cake Please see my disclosure for more details!* A delicious two layer vanilla cake with vanilla buttercream and strawberry jam!īack in 2018, I thought I would start a new series on my blog – ‘back to basics’. ![]()
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